Mushroom Ginger Congee is a thick and hearty Asian soup that is made with oats! This vegan soup is easy to make, super healthy, and tastes delicious!
Do you ever get in little food routines? I have weeks where I end up eating the same thing pretty much every day. And last week, it was this Mushroom Ginger Congee for dinner every night! Sidenote – TheBetterHalf was working late that week…he would not approve of only soup for dinner. Although let’s be serious, I didn’t only have soup…I followed the congee with dessert of course! It is all about balance, right?
This soup is so simple to make and is so warm and comforting. Plus, it doesn’t get much lighter – only 140 calories and 1.5 g of fat per serving, and it is very filling! This is a great recipe to make when you aren’t feeling well, because the ginger and mushroom will both boost your immune system. Healthy comfort food that tastes amazing and helps you feel better – no wonder I ate this for dinner every night!
If you’ve never heard of congee, it is a thick Asian soup, almost like a porridge. I was so surprised to learn that it is made with oats! I got the recipe from the OATrageous Oatmeals
It is so easy to make, and you can easily double or triple the recipe so that you have leftovers. You can add in more veggies if you want the soup to be even heartier, and you can adjust the seasoning to your taste. I love bold Asian flavors, so I added a little extra rice vinegar and soy sauce, and finished my congee with some Sriracha, fresh lime juice, and fresh cilantro!
Mushroom Ginger Congee is a thick and hearty Asian soup that is made with oats! This vegan soup is easy to make, super healthy, and tastes delicious!
Ingredients
- 3 cups (710 ml) vegetable broth or vegan chick’n broth
- 1/2 cup (48 g) rolled oats
- 1/2 cup (35 g) minced mushrooms (I used shiitakes and criminis)
- 1/4 cup (27 g) minced carrot or sweet potato
- 1 tablespoon (6 g) grated ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon rice wine vinegar
- salt, to taste
- hot pepper flakes, to taste
Instructions
- Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
- Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
- Before serving, add salt to taste and spice with hot pepper flakes. I also added fresh lime juice, a dash of sriracha and fresh cilantro.
Notes
Can double or triple recipe, if desired.
vegan, soy-free, gluten-free, oil-free
From OATrageous Oatmeals
More soup recipes!
Wow, oats in soup?! I would have never guessed that!! Sounds so interesting, gotta give it a try!!!
This is such a delicious sounding soup, (even though I don’t like mushrooms.) I’m always looking for new vegan recipes, so I’m excited to try this!
A soup made with oats? Mind blown!!!
I have that book, too…and love everything I’ve tried from it so far. I have the congee recipe marked, but have yet to try it. Your photos have me so eager to try it as soon as possible – it looks delicious!
Thank you so much, Heather! what are some of your favorite recipes from the book? I can’t wait to try more!
I didn’t know it was made with oats either! Learn something new every day, especially from other food writers!
Thanks, Dorothy! I love learning from fellow blog friends 🙂
I have heard of congee in anime or Japanese video games but didn’t really know what it is. If it is that light, filling, and delicious, I’ll have to try it!
I am totally intrigued by this, Cate! I am on a mission for us to eat a lot healthier, and this sounds like a yummy option for dinner time. I really want to try it, since I have tons of oats right now, for one thing! Thanks for the recipe, girl. 🙂
Cate, I love congee!!! I totally get into food routines. . esp if I have an abundance of ingredients I want to use up .. . I’m all about soups these days. . and love how you styled this. . so beautiful!!! love!
Wow congee definitely takes me back to my childhood – my Chinese grandfather would always make this for me! Thanks for reminding me how much I love it, I must make this recipe.
Congee soup is a favorite, but with mushrooms? Even better! Totally going to give this a taste!